Today we are feasting on fish soup.
Salmon soup can also be prepared quickly. The recipe for this soup is at the end of the article. Pro Fish
You can easily participate in today’s theme day. Just by eating fish soup.
February’s food traditions include national fish soup day. Behind the day is Pro Kala ry and the goal of the day is to get the soup kettles bubbling all over Finland, says Pro Kala’s press release.
Pro Kala’s new executive director Malin Lönnroth invites you to enjoy fish soup together with family, friends and colleagues.
– Fish soup is a great communal food. It’s a simple dish to prepare, easy to share, and in fact it only gets better when you make it for a larger group, Lönnroth says in the announcement.
The five recipes published on the website of this year’s Pro Kala fish soup day have been designed and executed by the chef Jesse Söderlund. The soups use pike, haddock, roach, roach and cold-smoked rainbow trout.
– Soup can be made from many kinds of fish, including canned fish. For example, many people don’t know how to properly use, for example, a tin of muikku, when they can’t figure out what to do with it. But it is great for soup, for example, and it gives a soft, smoky taste, says Söderlund in the announcement.
According to him, this rich soup is prepared easily and quickly. The same can be said about the second recipe at the end of the story, i.e. quick salmon soup.
The idea is that the faster you prepare, the better.
Söderlund promises that the ingredients will just boil in the pot after the work day and soon the soup will be ready. The taste of the soup can be adjusted by increasing or decreasing the amount of dill and cold-smoked salmon.
Smoked soup
1 potato
1 clove of garlic
1 pot of dill
1 can (210 g) of canned muikku
1 tablespoon white vinegar
1 tablespoon of fish stock
5 dl of water
1½ dl cream
1. Peel and chop the potato and garlic.
2. Chop the dill so that the stalks are chopped in a separate jar and the top parts in another.
3. Put the chopped potato and garlic clove, the dill stems, the inside of a can of fish, white vinegar, Fondi and water into the pot. Cook for 20 minutes.
4. Add cream to the soup, cook for another five minutes.
5. Use either a stick blender or a blender and puree the soup until smooth. Note! Do not put scalding hot soup in the blender.
6. Divide the soup into bowls and garnish with chopped dill. Serve immediately.
Quick salmon soup
1 l strong fish stock (fish stock + water)
750 g soup roots (frozen)
3 dl cream
2 tablespoons of Maizena cornstarch
300 g of salmon cubes (frozen) or fresh salmon
100 g of cold-smoked salmon
1 pot of dill
1 dl of oil
1. Make fish stock from fish stock by combining a liter of water and ½ dl of fish stock. Put the broth in the pot, add the soup roots. Boil.
2. Mix Maizena into the cream and add it to the soup. Add the fish cubes, cook slowly for 10 minutes.
3. Chop the dill and add half of it to the pot. Add sliced cold-smoked salmon to the soup as well.
4. Prepare the dill oil: pour desi oil into a bowl and add ½ pot of dill, mix in a blender or hand blender at full power for a minute.
5. Portion the soup into bowls and add dill oil on top.